4.3. 12 The hygienic transfer of overalls from laundry to food premises by distribution vehicles is essential Provision must be made to protect the overalls from contamination and the vehicles must be suitably cleaned. "Shrouding of high risk overalls in plastic film sleeves is very advantageous to ensure clean handling practices prior to use Auditors Recommendations Look At. Look For. 4.4 Handwashing disciplines, hands free sink, hand swabs 4.4.1 Provision must be made to ensure that hands are kept clean and washed at frequent intervals, preferably in warm water, using a non-perfumed bactericidal soap. Hands should be thoroughly dried, nails kept short and well manicured and cleaned by using a nailbrush. Where appropriate, non-perfumed barrier creams or alcohol based skin sanitisers should be provided Hands must be washed i. immediately before putting on protective clothing, particularly important in the case of high risk immediately before commencing work, or entering production areas ii. after handling debris, refuse or food waste if they become soiled or visibly contaminated after visiting the toilet after blowing the nose or touching the mouth Auditor's recommendations Look At. Look For. Personal Hygiene Training Records Personal Hygiene Policy 4.4.2 Sufficient hand-wash stations must be provided in toilet areas and at each entrance to the production area for the number of staff employed on site Auditor's recommendations Look At. Look For. Personal Hygiene Position and cleanliness of hand wash stations 4.4.3 To ensure good handwashing disciplines, operatives should be channelled past the hand-wash stations by the use of guardrails or other appropriate measures
4.3.12 The hygienic transfer of overalls from laundry to food premises by distribution vehicles is essential. Provision must be made to protect the overalls from contamination and the vehicles must be suitably cleaned. ‘Shrouding’ of high risk overalls in plastic film sleeves is very advantageous to ensure clean handling practices prior to use. Auditor’s Recommendations: Look At: Look For: 4.4 Handwashing disciplines, ‘hands free sink’, hand swabs 4.4.1 Provision must be made to ensure that hands are kept clean and washed at frequent intervals, preferably in ‘warm’ water, using a non-perfumed bactericidal soap. Hands should be thoroughly dried, nails kept short and well manicured and cleaned by using a nailbrush. Where appropriate, non-perfumed barrier creams or alcohol based skin sanitisers should be provided. Hands must be washed:- i. immediately before putting on protective clothing, particularly important in the case of high risk personnel. ii. immediately before commencing work, or entering production areas. iii. after handling debris, refuse or food waste. iv. if they become soiled or visibly contaminated. v. after visiting the toilet. vi. after blowing the nose or touching the mouth. Auditor’s Recommendations: Look At: Look For: Personal Hygiene Training Records Personal Hygiene Policy 4.4.2 Sufficient hand-wash stations must be provided in toilet areas and at each entrance to the production area for the number of staff employed on site. Auditor’s Recommendations: Look At: Look For: Personal Hygiene Position and cleanliness of hand wash stations 4.4.3 To ensure good handwashing disciplines, operatives should be channelled past the hand-wash stations by the use of guardrails or other appropriate measures
Auditor's recommendations Look At: Look For: Personal hygien Position and location of handwash facilities ensure use by all personnel ctory 4.4.4 Similar handwashing facilities should be provided at designated places within the food processing area to encourage good personal hygiene disciplines Auditor's recommendations Look At Look For. Personal Hygiene Position and location of handwash facilities ensure use by all personnel Factory Plan 4.4.5"Hands free"knee, elbow or electronically operated sink units are required, with a good supply of potable running water water. Hand operated taps and ceramic sinks should be avoided because of their potential contamination risk Auditor's recommendations Look At: Look For. Handwash System Design Compliance to food safety requirements 4. 4.6 Adequate drying facilities must be provided e.g disposable paper towels. Open bins or foot operated lidded bins must be provided at all hand-wash facilities for the disposal of sanitary waste Auditors Recommendations. Look At Look For Handwash System Design Compliance to food safety requirements 4. 4.7 Hand-wash sinks and drying facilities must not be used for utensil or general cleaning purposes Auditor s recommendations Look A Look For. Handwash System Design Compliance to food safety requirements Separate utensil washing facilities available 4.4.8 Notices reminding staff of the handwashing requirements must be posted in each toilet, and by the urinal area, in break/canteen areas, at the hand wash sinks, and on every entrance door to the production areas
Auditor’s Recommendations: Look At: Look For: Personal Hygiene Factory Plan Position and location of handwash facilities ensure use by all personnel 4.4.4 Similar handwashing facilities should be provided at designated places within the food processing area to encourage good personal hygiene disciplines. Auditor’s Recommendations: Look At: Look For: Personal Hygiene Factory Plan Position and location of handwash facilities ensure use by all personnel 4.4.5 “Hands free” knee, elbow or electronically operated sink units are required, with a good supply of potable running water water. Hand operated taps and ceramic sinks should be avoided because of their potential contamination risk. Auditor’s Recommendations: Look At: Look For: Handwash System Design Compliance to food safety requirements 4.4.6 Adequate drying facilities must be provided e.g disposable paper towels . Open bins or foot operated lidded bins must be provided at all hand-wash facilities for the disposal of sanitary waste. Auditor’s Recommendations: Look At: Look For: Handwash System Design Compliance to food safety requirements 4.4.7 Hand-wash sinks and drying facilities must not be used for utensil or general cleaning purposes. Auditor’s Recommendations: Look At: Look For: Handwash System Design Compliance to food safety requirements Separate utensil washing facilities available. 4.4.8 Notices reminding staff of the handwashing requirements must be posted in each toilet, and by the urinal area, in break/canteen areas, at the hand wash sinks, and on every entrance door to the production areas